StewsEasyFree

Refried Beans

Name: Refried Beans
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 500 g Frijoles de olla cocidos; 60 g Manteca de cerdo; 0.5 Cebolla blanca; 1 to taste Sal; 50 g Queso fresco; 1 porción Totopos o tortillas

25 min (5 prep + 20 cook) Easy 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 11 Mar 2026 · Updated: 19 Mar 2026

Cooked beans mashed and fried in lard, an essential Mexican side dish.

About this recipe

Refried beans are one of the most versatile and beloved accompaniments in Mexican cuisine. They are made by mashing cooked beans in hot lard or oil until you get a creamy, smooth paste. Despite their name, they are not fried twice: the prefix 're' in this case means 'well' or 'thoroughly' fried. They are served as a side with virtually any dish, spread on tostadas, stuffed in burritos, used as a base for molletes, sopes, and huaraches, or simply eaten with tortillas and cheese. The secret to great refried beans lies in the patience of mashing and using good-quality lard, which gives them an incomparable flavor. They can be made with black, pinto, bayo, or any bean variety.

History & Origin

The term 'refritos' has caused confusion for centuries. Many believe it means fried twice, but linguists and historians agree that the prefix 're' comes from old Spanish, where it meant 'very' or 'well' — meaning 'well-fried.' This technique of mashing and frying cooked beans has pre-Hispanic roots, though the addition of lard came with the Conquest. The Aztecs already prepared a mashed bean paste that they spread on tortillas. During the colonial era, New Spanish cooks refined the technique by adding the lard brought by the Spaniards. In northern Mexico, pinto bean refritos are preferred, while black beans dominate in the south. In Oaxaca they are prepared with hierba santa, in Yucatán with habanero, and in Sonora topped with melted asadero cheese. Refried beans transcended borders: in Tex-Mex cuisine they are ubiquitous, though the authentic Mexican version is notably creamier and less dry.

Estimated cost

£4.50

Total cost

£0.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

210

Calories

10g

Protein

24g

Carbohydrates

Fat

Fibre

400mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
En una sartén amplia y gruesa (idealmente de hierro fundido), calienta la manteca de cerdo a fuego medio hasta que esté bien caliente y líquida.
💡 La manteca de cerdo da el sabor auténtico, pero puedes usar aceite de oliva o vegetal para una versión más ligera.
2
Añade la cebolla picada y fríe hasta que esté transparente y ligeramente dorada, unos 3-4 minutos.
3
Agrega los frijoles cocidos con un cucharón de su caldo. Con un machacador de frijoles o un tenedor grueso, comienza a machacar los frijoles dentro de la sartén mientras se fríen. Hazlo con movimientos firmes y constantes.
💡 Si no tienes machacador, puedes usar el fondo de un vaso de vidrio grueso.
4
Continúa machacando y mezclando durante 10-15 minutos a fuego medio-bajo. Ve añadiendo cucharadas de caldo según sea necesario para lograr la consistencia deseada: ni muy secos ni muy aguados. Los frijoles deben despegarse de la sartén formando una masa suave.
💡 La textura perfecta es cuando puedes voltear la masa de frijoles como una tortilla gruesa en la sartén.
5
Rectifica la sal y sirve en un plato, formando un rollo o extendidos. Espolvorea queso fresco desmoronado y acompaña con totopos o tortillas calientes.